The effect of cooking ingredients on histamine in fish

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dc.contributor.authorGunaratne, S.en_US
dc.contributor.authorSamarajeewa, U.en_US
dc.contributor.authorFonseka, T.S.G.en_US
dc.contributor.authorRanjani, I.V.en_US
dc.date.accessioned2014-11-12T10:55:06Z
dc.date.available2014-11-12T10:55:06Z
dc.date.issued1997en_US
dc.identifier.citationTropical Agricultural Research, 9:p.69-76en_US
dc.identifier.urihttps://dl.nsf.gov.lk/handle/1/12259
dc.publisherPostgraduate Institute of Agriculture, University of Peradeniya:Peradeniyaen_US
dc.subjectFood Science and Technologyen_US
dc.subjectFishen_US
dc.subjectCooking ingredientsen_US
dc.subjectHistamineen_US
dc.subjectTamarindus indicaen_US
dc.subjectGarcinia cambogiaen_US
dc.subjectAverrhoa bilimbien_US
dc.subjectCoconut milken_US
dc.titleThe effect of cooking ingredients on histamine in fishen_US
dc.typeAen_US

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